Kristi H.

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Ok, are you ready for this?

You're gonna need:
* a pound of bacon (trust me... do the whole pound)
* 2 slices of potato bread (for your sandwich.  More if you're cooking for a family)
* a lot of shredded extra sharp cheddar cheese (buy a big-ass block and grate the whole thing in the food processor.)
* one very thinly sliced Granny smith apple (like paper-thin, right?)
* butter (duh!)
* grated parmesan (don't question me!  just do it!)

First, fry up the whole pound of bacon so it's nice and crispy.  No soggy bits.  You'll only need about 3-4 slices for your sandwich, but this is hungry business and you're gonna want a snack

Then, butter one side of each piece of bread and plop them butter-side-down in the parmesan cheese.  Pat it gently down so you get a bunch of cheese adhering to the buttered bread.

Next, as much as it pains you, dump out the bacon grease.  (ok, ok, you can pour it in a jar and save it, but you're not going to fry your sandwich in it... No.  No, you're not.  Stop it.  Pour it out!)

Slap a pat of butter into your pan - I'll let you determine just how big a pat is - and let it melt over medium-high heat.  Now, layer up one side of your sandwich.

On one of the slices of bread (on the non-cheesed side, please), put a goodly sized mound of cheddar and spread it out a bit, making a fluffy bed for the apple - one layer of very thin slices ought to do. 

Set some bacon on top of that apple - about 3-4 slices should suffice, unless you are, like me, a bacon freak.  Put another goodly-sized mound of cheddar on top of that and set it in your buttery pan.  Top it with the other slice of bread, parmesan side up.

Fry that baby until it's golden brown and crunchy on both sides and the cheese is gooey and melty.

Slice it in half, refuse to share, and enjoy it!!

(If you're not an apple lover, you can use thinly sliced tomato and red onion instead)

Ingredients

• 1 tablespoon grill seasoning
• 2 tablespoons chili powder
• 1/2 tablespoon ground cumin
• 1 tablespoon coriander
• 3 tablespoons dark brown sugar 
• 4 boneless skinless chicken breasts
• 4 tablespoons extra-virgin olive oil, divided

Directions

Heat grill pan over medium-high heat.

Mix spices and sugar in a large plastic food storage bag. Coat chicken with 1 tablespoon extra-virgin olive oil and add to bag. Coat the chicken evenly in the spices and sugar. Let the chicken hang out a few minutes.

Place chicken on grill and cook 6 to 7 minutes on each side.

2 lbs of mussels
2 lbs of frozen raw shrimp (any size not cooked)
1/2 lbs bay scallops (the really small ones)
1 tbsp butter
1 tbsp olive oil
1.5 cups of white wine
2 large schallots
2 cloves garlic
1.5 cups cream
3/4 cup 2% milk
1/2 - pound cheese (brie, havarti, gouda, camebert)

- Rince mussels and shrimp under cold water for a few mins
- Finely chop shallots and garlic, add to large pot with butter and olive oil, cook till just soft.
- Turn heat up to high
- Add seafood in this order, mussels, scallops, shrimp (do not stir)
- Add 3/4 cup white wine and cover pot. Let cook for 5 mins turn heat down to med high and then - Let cook for another 5 to 7 mins
- Check seafood, mussels should be open, scallops firm and shrimp pink, if not cook for a few mins more
- Remove seafood for pot with a slotted spoon and reserve the liquid.
- Turn heat back onto high add the rest of the white wine to reserved liquid from cooking and let it boil.
- Remove mussels from shells and throw out shells.
- When liquid has reduced by about 1/4 turn heat down to medium
- Add items in this order,  cream, cheese and then milk. stir until cheese is melted.
- Add seafood and tomato and some fresh ground pepper
- Stir well, heat till it is just starting to steam and serve.

I usually get 6 -8 servings out of this recipe.

The whole recipe has 490 grams of protien and 120 grams of carbs (130 grams of fat but who cares) (to boast the protein add more seafood or cheese)

You can reduce the carbs in this by not using mussels and using more shrimp or scallops, you could also use whipping cream instead of the milk and half and half.

Serve it to your family  with crusty bread and a salad, they will love it too.

anewbecboo I use the 2% Trader Joe's generic one, and I have 3 faves that I always tell people about, I always use 1/3 of a box of sf jello pudding powder and enough Torani syrup to make it the right consistancy and then whatever other additions I am using, here they are... Lemon ~ sf lemon pudding powder mix (about 1/3 small box), a splash of sf lemon Torani syrup (I only had lemon Torani once special ordered, so other flavors that match, like white choc or vanilla can be used), and a lemon Splenda stick and sometimes a splash of sf coconut Torani syrup PB/Choc ~ sf choc. pudding powder mix (about 1/3 small box), about a Tbls. of peanut butter, a splash of sf Pbutter Torani syrup (white choc. or toffee Torani works). If you aren't into the choc. you can still make this using cheesecake or white choc. pudding powder mix instead and it is PButter Heaven!!! "green stuff" ~ sf pistachio pudding powder mix (about 1/3 small box), crushed pineapple, and a splash of sf coconut Torani syrup sometimes I will add some of my Kashi Go Lean cereal for crunch!   PB HEAVEN is usually my yogurt of choice lately, it is YUMMO


Melissa N. I LOVE Greek Yogurt.  I only do the plain or vanillia.  Plain First and if I can not find it then vanillia.  The honey, IMHO has to much sugar. Plain- 1 packet of flavored splenda (found in coffee aisle)
I either put Kasi GoLean Cereal or Bare nakkid Gronola in it.

Solise You can add fruit and blend it up. I also use it to moisten egg and tuna salads, i use it to make a sauce for fish and chicken if I think its gonna be too dry going down. I season it up and add some dill. that stuff is amazing. the uses are endless.

sweetluvableangel You can use it in anything you would normally put sour cream in. You can also flavor it up with the SF syrups or fruits of your choice.


Colene I like the plain Greek yogurt for mixing in fruit salad or like sour cream.....the honey flavored I LOVE all by its self...just like regular yogurt.  The plain yogurt is bland...somewhat like sour cream. 
 
Greek Yogurt Dessert with Hazelnut Agave and Shaved Dark Chocolate
(Makes 2 servings, recipe created by Kalyn)
10 oz. plain Greek yogurt, lowfat or fat free (I use Fage Total 0% Greek Yogurt, which is fat free but tastes amazing)
2 T Hazelnut Flavored Agave Nectar (or use regular amber agave)
4 tsp. shaved dark chocolate (look for dark chocolate with the lowest amount of sugar you can find) Use a cheese grater or microplane grater to shave 4 tsp. dark chocolate into a small bowl. (I actually liked the result using the large side of a regular cheese grater best.) Divide Greek yogurt into two bowls. Drizzle 1 T Hazelnut Flavored Agave Nectar over each bowl of yogurt. Sprinkle 2 tsp. shaved dark chocolate over the top and serve.

Crustless Quiche
Low Carbohydrate Recipe

Ingredients:

1/2 pound chopped ham
1 cup shredded cheddar
1 cup shredded mozzarella
1/2 cup heavy cream
1/2 cup water
Five eggs
3/4 cup chopped broccoli
Salt, pepper, dill, dry mustard to taste

Directions:

Sprinkle cheeses in large quiche or pie pan, lightly sprayed with nonstick cooking spray. Put ham and well-drained spinach over cheese. Beat remaining ingredients and pour over top. Bake in pre-heated 350-degree oven 30 minutes.

Note: You can substitute any vegetable you like, if desired.

Recipe makes four servings.

Nutrition information per serving:

Carbohydrates: 3g
Fat: 40g
Protein: 31g
Fiber: trace

This delicious low-carb coffee cake is very filling, since it's made with almond meal. If you don't like cream cheese, you can leave out that layer, or use less cream cheese (see below). It is also delicious with raspberries instead of blueberries.

Ingredients:

• 3 cups almond meal
• 1 ½ cups sugar substitute (liquid or powdered, see below)
• 3 eggs
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ¼ cup butter (4 Tablespoons), chilled and cut into small pieces
• ½ cup sour cream
• 2 teaspoons vanilla extract or 1 teaspoon each vanilla and almond extracts
• 2 Tablespoons oil
• 6 oz. cream cheese
• Salt
• 1 cup fresh or frozen (but not thawed) blueberries or raspberries

Preparation:

Preheat oven to 350°. Butter or oil 9X9 inch pan (cooking spray is fine).

Coffee cake is prepared in three layers. If you are using a standing mixer, you can use the same bowl if you make the layers in the order listed - just remove them to separate bowls until ready to assemble.

1)Streusel Topping: Mix 1 cup of the almond meal, 1 teaspoon cinnamon, ½ cup sweetener, a pinch of salt and the 4 Tablespoons butter. I find that the whisk type attachment on my standing mixer works well - you want the mixture to stay crumbly. You can use a pastry blender, knives - whatever works. But if it all clumps together, don't worry - just crumble it over the top when the time comes. This is one area where I used to use powdered sweetener, but I have found more recently that my beloved Sweetzfree liquid (zero carbs; no aftertaste) works fine.

2) Cream Cheese Layer: Mix cream cheese, 1 egg, and ¼ cup sweetener. If you want a thinner layer of cream cheese, you can use 4 oz. instead of 6. The mixture won't be as thick and will pour more evenly over the cake layer.

3) Cake layer: Mix dry ingredients: 2 cups of almond flour, baking powder, baking soda, ¼ ½ teaspoon cinnamon, teaspoon salt, and ¾ cup sweetener if you are using a powder. Then add the sour cream, oil, extracts, liquid sweetener if that's what you're using sour cream, and 2 eggs and mix well. At this point, you might want to add 1-2 Tablespoons of water, depending on the consistency. You want the batter to be thick enough to support the rest of it, but not too gloppy - you should be able to spread it easily in the pan. I usually end up adding about a Tablespoon of water.

4) Assembly: Spread the cake layer in the pan, and spread the cream cheese on top (if it's the larger amount of cream cheese, you won't be able to spread it evenly, but that's OK). Then sprinkle the blueberries on the cream cheese and the streusel on the top of that.

5) Bake for about half an hour, or until toothpick not inserted into a berry comes out clean. If you use a thermometer, it should be about 155° F. in the center.

6) Cool and slice. It is filling, so I usually cut it into 16 pieces.

Nutritional Information: For 16 servings, each serving has 3 grams effective carbohydrate plus 2.5 grams fiber, 6 grams protein, and 217 calories.

This recipe comes from Jilly(bean)

Cream Cheese Cupcakes Cupcake:
3 - 8 oz. packages of cream cheese
1 cup of Splenda
5 eggs
1 1/2 tsp Vanilla

Filling:
8 oz Sour Cream
2 TBSP Splenda
1/4 tsp Vanilla

Bring cream cheese to room temperature. Place cream cheese in a bowl, and add one egg at a time, beating with a hand mixer. Slowly add the Splenda and vanilla. (The batter will be thin.)

Pour into paper cupcake liners. (Makes approx. 12 very full cupcakes.) Bake in a 300 degree oven for 30 - 35 minutes (until large cracks appear on the top). Remove from oven and cool for 5 minutes.

Combine filling ingredients and add a tsp on top of each cupcake and return to the oven for 5 minutes.

Cool and then keep refrigerated.
***********************************************************************
 

8 ounces mozzarella cheese, shredded 
4 ounces cheddar cheese, shredded 
3 eggs 
1 teaspoon garlic powder 
1 teaspoon basil, optional 
Toppings of your choice *

Mix the cheeses, eggs, garlic powder and basil well. Line a 16-inch pizza pan with parchment paper or nonstick foil. Evenly spread the cheese mixture in the pan, almost to the edge, making it as thin as possible. Bake at 450º 15-20 minutes until golden brown. I suggest checking it after about 10 minutes. If it's getting very dark on the edges and top, turn the oven down to 400º and continue baking until brown all over and no longer pale on the bottom. Pat off any excess grease then add your toppings. Keeping the oven rack in the center position, put the pizza under the broiler until the toppings are hot and any cheese you added is melted and bubbly, about 4-5 minutes.

Makes 8 servings 
Can be frozen

* You may want to sauté your mushrooms, peppers and other vegetable toppings before using because the pizza will only be baked briefly with the toppings on. I also recommend pre-warming any meat toppings as well. I put all of my toppings, except the sauce and cheese, in a big skillet and heated them up together.

I was in serious shock, because I wanted pizza forever!  I've tried the low carb crust with the Parmesan cheese, while it was good it doesn't compare to this one.  I did some calculations on the carb and protein stats:

The entire Pizza is:

20g of carbs: for the crust and sauce that I used.  I used a pack of Mozzarella and half pack of cheddar for the crust.

119g of protein: Just in the crust alone!  The whole bag of cheese that I used had 7g of protein per serving.  There were 8 servings in a bag.  That's 56g of protein!  The crust also has 3 eggs which is 6 grams of protein an egg.

So Just the Crust and Sauce alone is 20g of carbs and 119g of protein!  I used Trader Joes Three Cheese Pasta Sauce.  It has the least amount of carbs I've seen per serving!  Only 4g of Net Carbs per 1/2 cup (all I used) and 3g of protein.

What I added to my pizza to make it even higher protein:

Since I don't eat pork, I found this spicy Italian sausage from Kroger.  The entire roll (which I used) is 80g of protein and 4 g of carbs.  I also put 17 turkey pepperoni on there which was another 9g and a serving of turkey bacon which was 2g of protein.  So the toppings in itself added another 106g of protein!

So The entire Pizza was 24g of Carbs and 228g of protein!

So divide that into 8 Slices that is 3g of carbs per slice.
And 28.5g of protein per slice!  I will take that any day!...lol!

Butterscotch Ricotta Fluff

Ingredients:

15 oz Breakstone ricotta cheese

1 oz s/f & f/f instant butterscotch pudding

¼ c half & half

1 T s/f butterscotch coffee syrup

Preparation:

Blend all ingredients with hand mixer.

 

 

Cheesecake Ricotta Fluff

Ingredients:

15 oz Breakstone ricotta cheese

1 oz s/f & f/f instant cheesecake pudding

¼ c half & half

1 T s/f vanilla bean coffee syrup

Preparation:

Blend all ingredients with hand mixer.

 

 

Chocolate Mousse / Ricotta Fluff

Ingredients:

15 oz Breakstone ricotta cheese

1 oz s/f & f/f instant chocolate pudding

¼ c half & half

1 T s/f chocolate coffee syrup

Preparation:

Blend all ingredients with hand mixer.

 

 

Lemon Ricotta Fluff

Ingredients:

15 oz Breakstone ricotta cheese

1 oz s/f & f/f instant lemon pudding

¼ c half & half

1 T s/f lemon coffee syrup

Preparation:

Blend all ingredients with hand mixer.

These ABSOLUTELY rock!

2 eggs
1/2 c. ricotta cheese
1/4 c. vanilla whey protein powder
1/2 t. baking powder
1/8 t. salt
(I also added a bit of splenda, because the vanilla protein powder I have is not sweetened)

Mix eggs and ricotta together, add the rest.   Make your pancakes, eat them all up.   Smuckers Sugar Free syrup is absolutely the best, and I can only find it at Gordon Foods.   This would probably be two servings for a newbie, but I ate them all, albeit slowly.    Lots o' protein!